Print

Amazing Pecan Caramel Bread Pudding in 55 minutes

Pecan Caramel Bread Pudding
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a comforting and delicious Pecan Caramel Bread Pudding that’s perfect for a cozy fall dessert. This recipe is a collaborative effort, blending meticulous planning with a touch of culinary artistry.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old challah or brioche bread, cut into 1-inch cubes
  • 1 cup chopped pecans, divided
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Spread the bread cubes evenly in the prepared baking dish. Sprinkle 1/2 cup of the chopped pecans over the bread cubes.
  3. In a large bowl, whisk together the melted butter, granulated sugar, heavy cream, whole milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Pour the custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it soak up the liquid.
  5. Scatter the remaining 1/2 cup of chopped pecans over the top.
  6. Let the bread pudding sit for at least 15-20 minutes to allow the bread to absorb the custard.
  7. Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted near the center should come out clean.
  8. Let it cool slightly before serving.

Notes

  • For an extra caramel flavor, you can drizzle a caramel sauce over the finished bread pudding before serving.
  • If you don’t have day-old bread, you can toast fresh bread cubes lightly in the oven to dry them out slightly.
  • Adjust the amount of cinnamon and nutmeg to your preference.

Nutrition

Find it online: https://tasteportfolio.com/pecan-caramel-bread-pudding/